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Topic: Covering the Boil (Read 1476 times)

I've heard (can't remember where) that some brewers are starting to cover the boiling wort near the very end of the boil to save hop aroma/flavors because most of the DMS has evaporated. Has anyone else read this? Perhaps some of you have tried this personally? Any thoughts or insights?

Correct me if I'm wrong, but this effect will vary, depending on the Malt variety used...No? For example, Pilsner Malt is going to have much more DMS than a 2 row pale malt.I'd be more worried about messing up my total volume, because the evaporation would decrease, depending on how long you covered it for.

Yes, paler malts will have more DMS than less pale base malts. Heating during malting drives out DMS precursors and pilsener is heated less than regular 2-row. I think 6-row also creates more DMS than 2-row.

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